Oh, if you’ve ever wished for a soup that feels like a warm hug in a bowl, then this Homemade Cream of Mushroom Soup Recipe is your new best friend! It’s rich and creamy with layers of earthy mushrooms and fragrant thyme, perfectly rounded out by a splash of dry sherry that elevates the flavor to something truly special. Whether you’re curling up on a chilly evening, hosting a festive gathering, or simply craving comfort food with a gourmet twist, this recipe delivers all the soul-soothing goodness you want. Trust me, once you make this soup from scratch, you’ll never look back at canned soup again.
Ingredients You’ll Need
Preparing this soup is surprisingly straightforward, and each ingredient plays a vital role to bring out the best taste, texture, and depth of flavor. From the hearty mix of fresh mushrooms to the silky heavy cream, every element is essential for that luxurious finish.
- 1 pound mixed fresh mushrooms: A combination of cremini, shiitake, oyster, or chanterelle creates complex, earthy flavor and a lovely texture.
- 1 large yellow onion, chopped: Adds a natural sweetness and depth that forms the flavor base.
- 6 tablespoons unsalted butter: For that rich, creamy mouthfeel and to gently sauté the veggies.
- ⅓ cup all-purpose flour: Creates the roux that thickens the soup to creamy perfection.
- ¼ cup dry sherry: Elevates the earthy mushroom notes with a subtle fruity acidity.
- 4 cups chicken or vegetable broth: The heart of the soup, providing savory depth and a smooth broth base.
- ½ to 1 tablespoon fresh thyme leaves: Adds a fragrant herbal hint that complements the mushrooms beautifully.
- 1 cup heavy cream: For the rich, velvety finish that defines this classic cream soup.
- Diamond Crystal kosher salt and freshly ground black pepper: Essential for seasoning and balancing all the flavors.
How to Make Homemade Cream of Mushroom Soup Recipe
Step 1: Prepare the Mushrooms
Start by cleaning your mixed mushrooms thoroughly to remove any dirt and trim off tough stems. Slice them evenly about 1/4-inch thick. This even slicing ensures that the mushrooms cook evenly and develop a magnificent texture, becoming tender with beautiful browned edges that add richness to the soup.
Step 2: Sauté the Onions
In a large, heavy-bottomed pot or Dutch oven, melt the butter over medium to medium-high heat until the foaming subsides. Toss in the chopped onions and cook them until they’re softened but definitely not browned, which usually takes about 5 to 8 minutes. This gentle sauté brings out their natural sweetness, which perfectly balances the earthiness of the mushrooms.
Step 3: Cook the Mushrooms with Seasoning
Next, add your sliced mushrooms to the pot along with half a teaspoon of kosher salt and black pepper each. Stir frequently and cook until most of the liquid released by the mushrooms evaporates, and they’re tender with slightly browned edges—about 8 to 10 minutes. This step is where the magic happens: mushrooms caramelize slightly, enriching every spoonful with umami depth.
Step 4: Make the Roux and Add Sherry
Sprinkle in the flour and stir well, coating the mushrooms evenly. Cook for about one minute to cook off the raw flour taste, then pour in the dry sherry. Let it cook for another minute or so, scraping the bottom of the pot as you stir to lift any deliciously browned bits. This sherry adds a subtle complexity that really elevates the soup above ordinary.
Step 5: Add Broth and Thyme, Then Simmer
Pour in your chicken or vegetable broth and throw in fresh thyme leaves. Bring to a boil while stirring. At first, the soup may appear thick and clumpy because of the roux, but as it simmers for 20 minutes, it will smooth out and develop that classic creamy consistency. This simmering also melds all the flavors beautifully.
Step 6: Puree the Soup
Remove the pot from heat and let it cool for a few minutes. Carefully transfer about 1 and a half cups of the soup to a blender or food processor, then puree until smooth. This partial blending keeps some texture in your soup while adding smooth creaminess, giving it that perfect balance that makes this Homemade Cream of Mushroom Soup Recipe so memorable.
Step 7: Stir in Cream and Season to Taste
Return the pureed soup to the pot, stir in the heavy cream, and season with salt and pepper as needed. Warm gently over low heat if necessary, then you’re ready to serve a bowl that’s nothing short of spectacular.
How to Serve Homemade Cream of Mushroom Soup Recipe
Garnishes
To really impress, top your soup with a sprinkle of fresh thyme leaves, a drizzle of truffle oil, or even a handful of crispy fried shallots. These little touches add bursts of aroma and contrasting textures that make every spoonful a celebration.
Side Dishes
This soup pairs beautifully with crusty artisan bread or garlic butter crostini to soak up every last drop. For a fuller meal, serve alongside a fresh green salad or a roasted vegetable platter to balance the richness.
Creative Ways to Present
For a touch of elegance, serve the soup in hollowed-out sourdough bread bowls or in small espresso cups as an appetizer at your next dinner party. Layering textures with a swirl of herb oil or a shaving of Parmesan adds flair that will wow your guests.
Make Ahead and Storage
Storing Leftovers
This soup actually tastes even better the next day as the flavors deepen. Store leftovers in an airtight container in the refrigerator for up to 3 days. Just be sure to give it a good stir before reheating, as the cream can settle slightly.
Freezing
If you want to save some for later, this Homemade Cream of Mushroom Soup Recipe freezes wonderfully. Pour cooled soup into freezer-safe containers, leaving space for expansion, and freeze for up to 3 months. Avoid freezing with the cream added; stir that in fresh after thawing.
Reheating
Reheat gently on the stove over low heat to avoid curdling the cream. Stir often until warmed through, adding a splash of broth or cream if the soup has thickened too much. Microwave reheating is fine too, but watch it closely and stir halfway through.
FAQs
Can I use only one type of mushroom for this soup?
Absolutely! While a mix adds complexity, using one variety like cremini or shiitake will still give you a deliciously rich and earthy soup. Just choose fresh, high-quality mushrooms for the best flavor.
Is it possible to make this recipe vegetarian?
Yes, simply use vegetable broth instead of chicken broth. The soup’s robustness comes mainly from the mushrooms and herbs, so it remains deeply flavorful without animal products.
What can I substitute for dry sherry?
If you don’t have dry sherry on hand, try a dry white wine or even a splash of apple cider vinegar mixed with a bit of water. The goal is to add a hint of acidity and complexity, but the soup will still be tasty without it.
Can I make this soup dairy-free?
Yes, swap out the heavy cream for canned coconut milk or a dairy-free cream alternative. The soup will still be creamy and luscious, though with a slightly different flavor profile.
How thick should the final soup be?
The perfect Homemade Cream of Mushroom Soup Recipe texture is creamy but not too thick—think that cozy, velvety consistency you want when you spoon it up. If it feels too thick, just thin gently with extra broth while reheating.
Final Thoughts
I truly believe this Homemade Cream of Mushroom Soup Recipe is a game-changer for anyone who loves hearty, comforting food with an elegant twist. It’s straightforward to make, wonderfully customizable, and delivers a soulful depth of flavor that instant comfort food fans will adore. Give it a try, share it with friends, and enjoy the happy, satisfied sighs that follow the first delicious spoonful.
Print
Homemade Cream of Mushroom Soup Recipe
- Total Time: 1 hour 10 minutes
- Yield: 4 to 6 servings
- Diet: Vegetarian
Description
This homemade Cream of Mushroom Soup is rich, creamy, and packed with flavor from a variety of fresh mushrooms, fresh thyme, and a splash of dry sherry. Perfect for cozy nights, holiday dinners, or elegant parties, this soup is easy to make ahead and offers a comforting, creamy texture with a deep mushroom aroma.
Ingredients
Vegetables
- 1 pound mixed fresh mushrooms (cremini, shiitake, oyster or chanterelle)
- 1 large yellow onion, chopped (about 2 cups)
- ½ to 1 tablespoon fresh thyme leaves
Dairy & Fat
- 6 tablespoons unsalted butter
- 1 cup heavy cream
Dry Goods & Liquids
- ⅓ cup all-purpose flour
- ¼ cup dry sherry
- 4 cups chicken or vegetable broth or stock
Seasonings
- Diamond Crystal kosher salt
- Freshly ground black pepper
Instructions
- Prepare Mushrooms: Clean the mushrooms by discarding any tough stems and slice them into ¼-inch thick pieces. Set these prepared mushrooms aside for cooking.
- Sauté Onions: In a large, heavy-bottomed pot or Dutch oven, melt the butter over medium to medium-high heat. Once the butter has melted and the foaming subsides, add the chopped onion and cook it until it is softened but not browned, roughly 5 to 8 minutes.
- Cook Mushrooms: Add the sliced mushrooms along with ½ teaspoon kosher salt and black pepper to the pot. Cook, stirring frequently, until most of the mushroom liquid evaporates and the mushrooms are tender and start browning around the edges, about 8 to 10 minutes.
- Add Flour and Sherry: Sprinkle the flour over the mushroom mixture and stir to coat well. Cook this for 1 minute. Next, pour in the dry sherry and cook for an additional minute, scraping up any brown bits stuck to the bottom of the pot to enhance flavor.
- Add Broth and Thyme: Pour in the chicken or vegetable broth and add the fresh thyme leaves. Stir and bring the mixture to a boil. It may look thick and gluey at this stage, which is normal as the roux dissolves in the liquid.
- Simmer Soup: Reduce the heat to a simmer and let the soup cook gently for 20 minutes, stirring occasionally to prevent sticking and promote even cooking.
- Puree Portion of Soup: Remove the pot from heat and let it cool for a few minutes. Transfer about 1½ cups of the soup to a blender or food processor and puree until smooth. Then stir this pureed portion back into the main pot to give the soup a creamy texture with bits of mushroom.
- Finish with Cream: Stir in the heavy cream and adjust seasoning with salt and freshly ground black pepper to taste. If needed, gently warm the soup over low heat before serving to avoid boiling the cream.
Notes
- You can use either chicken or vegetable broth depending on dietary preference to keep the soup vegetarian or enhance the flavor.
- Adjust the amount of thyme according to taste; fresh thyme adds a subtle herbal note.
- When pureeing, avoid blending the entire soup to retain texture and prevent it from becoming too smooth.
- This soup stores well in the refrigerator for up to 3 days and can be frozen for longer storage.
- Dry sherry adds depth but can be omitted or substituted with white wine or vermouth if preferred.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
